Building rapport with students from the very first day of class is a cornerstone of effective teaching, and a fundamental, yet often overlooked, step in this process is learning their names immediately. While it might seem like a minor detail amid the hustle and bustle
I teach first-year writing at a small liberal arts college, and on the first day of class, I like to talk about dessert with my students. No, really! Sure, we (eventually) get into the nitty-gritty of the syllabus, but first we talk about dessert.
Like New Year’s Day, new academic semesters start with effervescent promise. Students and instructors recalibrate their sleep and wake cycles, set new routines or modify old ones, and prepare for the work ahead. First days of class can be boisterous affairs, full of nervous energy
As a new semester dawns, professors often grapple with a crucial question: How should we best use that precious first day of class? The options seem endless, and the pressure is immense. Should we dive straight into the material, set the tone for class etiquette,
“Who’s ready to read some poetry?”
My voice echoed off the beige walls, an octave too enthusiastic. None of my students so much as stirred in response: not a blink, not a fidget, not so much as an at-least-she’s-trying smile.
A vital part of preparing to teach is considering what will most benefit the students we encounter. To be successful across a variety of domains, students need instruction on how to engage in critical thinking, synthesize and evaluate information, and self-evaluate their own learning and
Would you engage in a thought experiment with me for a moment?
Like many people, I have days when the simple act of getting out of bed feels daunting, let alone going to campus, lecturing, meeting with students, attending faculty meetings, grading papers, and so on. These challenging days are often amplified by an internal dialogue
The first day of class is a big deal. Just as there is only one chance at love at first sight, teachers like us only have one chance to demonstrate of each class. As Sarah Rose Cavanagh (2016) writes, “On the first few days
Whenever a restaurant asks him for a credit card to schedule a reservation, New York Times food critic Pete Wells writes, “I hear several messages, none of them warm and fuzzy. [The practice] says that I’m not trustworthy. . . . It says that a reservation isn’t
